Egg Cups Recipe

This is a really quick way for kids to make a “meal in a cup”. The best thing about this recipe is they have complete control over what they put in their egg cups (all kids love to be in charge!). Even very young kids can make this with a little help from Mum in prepping the casings and fillings.

Serves: 1

Ingredients

Method

Casing Ideas

Mountain bread or another good-quality wrap

Bacon

Smoked salmon

Capsicum, cut in half & deseeded

Tomato, top cut off & seeds removed

Fillings

1 egg per casing (can be left whole or beaten)

Bacon or ham, diced

Pesto

Greens

Small mushroom, halved

Cherry tomatoes

Herbs

Caramelised onion

Sun-dried tomatoes

Cheese (feta, goat’s, cheddar)

Preheat oven to 200ºC.

Choose casing and place in greased or lined muffin tin. If using wrap, bacon or smoked salmon, place around edge of muffin hole to roughly line it.

Add egg and any additional fillings.

Assemble egg cups and bake for approximately 20 mins, or until egg is cooked through.

Georgia Harding is a naturopath with almost 20 years experience, a mother and a passionate health educator. After many years consulting in a busy practice, lecturing in natural medicine and sharing her knowledge on talkback radio, Georgia decided to reach out and share her passion for holistic health by developing her blog, Well Nourished.
On her website, she shares fad-free health advice and intolerance/allergy-friendly recipes to inspire people to live happy, healthy lives and create delicious food memories.

Georgia’s ebook Rise and Shine: A Well Nourished Breakfast will inspire and guide you to prepare the most important meal of the day in just minutes. Her latest ebook The Well Nourished Lunch Box contains over 50 nut-free, allergy-friendly wholefood sweet and savoury snacks, lunches and meals to inspire you to pack a nourishing lunch box that your kids will love to eat and you will love to make.